Ingredients

The following ingredients have 4 Servings
  • 40ml (2 tablespoons) peanut oil
  • 5ml (1 teaspoon) sesame oil
  • 1 medium onion, finely chopped
  • 1 carrot, peeled, diced
  • 200g beef or pork mince
  • 1 cup bean sprouts
  • 1 teaspoon hot chilli sauce
  • 2 tablespoons tomato sauce (ketchup)
  • 40ml (2 tablespoons) sweet soy sauce (kecap manis)*
  • 2 cups shredded iceberg lettuce
  • 3 cups cooked jasmine rice
  • 4 fresh eggs
  • 1/2 cup diagonally sliced shallots
  • 2 tablespoons chopped fresh coriander, plus extra coriander leaves to serve

Instruction

  • Heat half the peanut oil and the sesame oil in a wok or large frying pan. Add the onion and the carrot and cook over medium heat for 1-2 minutes until just softened but not coloured. Add the beef and cook for about 3-4 minutes until the meat has browned. Add the bean sprouts, chilli, tomato and soy sauce, three quarters of the lettuce and the rice and cook for a further minute, stirring to ensure everything is well combined. Turn off heat and cover the wok partially with a lid while you cook the eggs.
  • Heat the remaining oil in a non-stick frying pan over medium heat. Carefully break the eggs into the pan and fry until cooked to your liking. Set aside.
  • Stir the shallots, coriander and remaining lettuce into the rice, then spoon into serving bowls. Top with an egg and extra coriander.
  • Serve nasi goreng with extra chilli and soy sauce.